This is another recipe adapted from, you guessed it! I's Rest. & Deli. But whatever, the recipes are good and if they weren't, I would never have bothered to copy them. Anyway, this was a very popular item on the catering menu and I can't believe I've never posted it here until now. Note: this dip does not have to be served hot. Room temp is fine but I wouldn't serve it cold straight-outta-the-fridge. It just doesn't taste as good.
8 oz. block cream cheese (I used 1/3 reduced fat)
3/4 C sour cream (also 1/3 reduced fat)
1 T grated horseradish (I prefer Long's from Central Market but use what you have)
1 T Old Bay Seasoning
1 T lemon juice
1/4 C finely minced red onion or shallot
6 oz lump crab meat (if using canned, be sure to pick thru for pieces of shell first)
cut veggies or toast points or crackers for serving
In a large microwave safe bowl, add cream cheese and microwave in 30 sec. intervals until soft and creamy. Add in sour cream and beat with a whisk until smooth and no lumps remain. Add remaining ingredients EXCEPT for the crab and stir well to combine. Gently fold in the crab. At this point you can put it in the fridge until you want to serve it or if you're planning to serve it right away, you can warm it gently in the microwave or over a pan of boiling water. You can also serve this in a fondue pot or a small crock pot set to warm. It is good at room temp which is pretty much how I serve it. Really, it's whatever works for you. You can easily double this recipe if you are having a large party. I used to make this for our annual holiday open house and we never had any left over. Then again, it's probably because my father-in-law would eat it all if he could.